Eggplant Involtini with Spinach and Ricotta

Prep Time: 30 mins | Cook Time: 40 to 45 mins | Serves: 4 to 6 | Pairs with: Etude Heirloom Pinot Noir

TL;DR: Oven-roasted eggplant slices rolled around a ricotta, spinach, garlic, and Parmesan filling, topped with seasoned marinara and baked until golden and bubbling. A vegetarian Italian dish that works as an appetizer, side, or main course. Paired with Etude's Heirloom Pinot Noir, whose bright acidity and red fruit notes complement the richness of the ricotta and the earthiness of the eggplant.

A Dish That Earns Its Name

Involtini means "small rolls or bundles" in Italian, and this dish delivers exactly that: something modest in construction that becomes genuinely satisfying at the table. Oven-roasted eggplant, coaxed into pliability, wrapped around a classic ricotta and spinach filling, covered in a simple tomato sauce, and baked until the whole thing comes together in a dish that is simultaneously rustic and refined.

It is the kind of Italian cooking that does not need to announce itself. It just works.

Paired with Etude's Heirloom Pinot Noir, a wine made from rare heirloom clonal selections at Grace Benoist Ranch and rated 97 points, the pairing is equally straightforward. Bright acidity cuts through the richness of the ricotta. Red fruit notes lift the earthiness of the eggplant. The wine's layered, evolving character keeps pace with a dish that has a lot of different things happening at once.

At a Glance

Ingredients

Eggplant

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• Salt, for sweating
• Olive oil, for brushing

Ricotta-Spinach Filling

• 1 cup ricotta cheese
• 1 cup chopped spinach, cooked and well drained
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Tomato Sauce

• 2 cups marinara sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Garnish

• Fresh basil leaves, chopped
• Grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. Lay eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides generously with salt and let sit for 15 to 20 minutes. The salt draws out excess moisture, which is what allows the eggplant to roast rather than steam. Pat completely dry before proceeding.
3. Brush both sides of the eggplant slices with olive oil. Transfer to a parchment-lined baking sheet and bake for 15 to 20 minutes, until softened and lightly browned. The slices should be pliable enough to roll without cracking. Remove and set aside to cool slightly.
4. In a mixing bowl, combine ricotta, spinach, Parmesan, garlic, oregano, salt, and black pepper. Mix until well combined. The spinach must be thoroughly drained to prevent a watery filling.
5. In a separate bowl, stir together the marinara, dried basil, oregano, salt, and pepper.
6. To assemble: spoon a small amount of the ricotta filling onto one end of each eggplant slice. Roll firmly and place seam-side down in a baking dish. Repeat with all remaining slices.
7. Pour the tomato sauce evenly over the assembled involtini, making sure each roll is covered.
8. Cover tightly with aluminum foil and bake for 25 to 30 minutes, until the sauce is bubbling and the eggplant is tender throughout.
9. Remove the foil. Scatter fresh basil and Parmesan over the top and serve hot directly from the baking dish.

The Wine: Etude Heirloom Pinot Noir

The Heirloom Pinot Noir is produced from rare, heirloom clonal selections of Pinot Noir grown at Grace Benoist Ranch in the Carneros AVA, each selected for its distinct character. Rather than blending toward a single consistent expression, the Heirloom preserves the individuality of each selection, resulting in a wine that shifts and opens as it sits in the glass.

Rated 97 points. Grown on volcanic soils at the foot of Sonoma Mountain. The kind of wine that makes this dish taste better and makes the dish make the wine taste better.

Shop the 2021 Etude Heirloom Pinot Noir.

Why This Pairing Works

Ricotta is rich and mild. It needs acidity to stay alive in a pairing. The Heirloom Pinot Noir delivers that, with bright acidity that cuts through the fat of the cheese and keeps each bite tasting fresh. The earthy, slightly bitter character of roasted eggplant mirrors the forest floor and earthier notes in the wine's Carneros terroir. The tomato sauce introduces an acidity of its own that the wine's red fruit echoes naturally.

Every element on the plate has a counterpart in the glass.

FAQs: Eggplant Involtini

Why do you salt the eggplant before roasting?
Salting draws out excess moisture from the eggplant through osmosis. This step is essential for achieving a roasted rather than steamed result. Well-dried eggplant browns properly in the oven and becomes pliable enough to roll without cracking.

Can I make this dish ahead of time?
Yes. Assemble the involtini, cover with sauce, and refrigerate unbaked for up to 24 hours. Add 5 to 10 minutes to the covered baking time if going straight from the refrigerator to the oven. The dish also reheats well the next day.

What makes Heirloom Pinot Noir pair well with eggplant and ricotta?
The wine's bright acidity cuts through the richness of the ricotta filling, and its earthy, red fruit character mirrors the roasted eggplant and tomato sauce. The layered complexity of heirloom clonal selections keeps the pairing interesting across multiple bites and sips.

Can I use a different wine with this dish?
The Carneros Pinot Noir is a lighter, equally food-friendly alternative. For a white wine option, the Carneros Chardonnay works well with the ricotta richness, particularly if serving as an appetizer before a lighter main course.

Shop the Etude Heirloom Pinot Noir at etudewines.com.

Enjoy responsibly. Pour & Protect.